Rasmalai Cake Jars

Eggless Rasmalai Cake jar – An extraordinary fusion recipe where cake is flavored with traditional Indian spices such as cardamom and saffron, layered with ras malai flavored whipped cream and small pieces of rasmalai, and topped with chopped pistachios, saffron, silver vark, and rose petals.

This eggless cake is absolutely divine, melts in the mouth, and also a fun way to serve in jars.

Jump to:

• So what is Rasmalai cake?
• Why I Love-making dessert in Jar?
• Ingredients required and substitutions
• How to make this recipe? Step by step process –
• Notes and pro-tips
• Quick FAQs
• Check out more Indian sweet recipe
• Rasmalai Cake Jar
• Video

So what is Rasmalai cake?

It is an Indian version of tres Leche cake.

It was the most trending cake last year.

Since last year I had seen rasmalai cake trending on social media and so it was on my baking list since then. I was looking for a perfect occasion to make it.

So I tried making this cake for my birthday. Taste-wise, it came out really well. But it wasn’t great looking cake as I am not very great with frosting my cakes and decorations part.

So I decided to make this cake in jars and thought of sharing with you guys on this festive season.

This is a whole new way to enjoy rasmalai and tres leches cakes in jars. It also makes a pretty festive treat and is portable, giftable, and adorable!

During Indian Festivals, I always prefer making Indian traditional mithai. But when it comes to making dessert for parties and gatherings, I love making fusion dessert and giving a twist to traditional Indian mithais.

Fusion desserts are not just delicious but they are also fun to make and kids also enjoy them to the fullest. It can be made in advance and much easier to serve them in a jar.

Why I Love-making dessert in Jar?

I’ve always been wowed by an individually portioned dessert like this Mini No-Bake Caramel Cheesecakes Chocolate Truffle and Instant Pot Cheesecake In Jar. There’s just something about taking a spoon and digging in that makes it feel special. 🙂

Plus,

• it’s fun to bake and even more, fun to eat
• this cake in a jar turns a mini dessert into an adorable and portable treat
• these make-ahead desserts are great for festive parties, birthday parties, baby and wedding showers, or even just a picnic in the park or at the beach
• it can even be decorated with ribbons or labels to create edible gifts.

For the pictures, I filled the jars up past the top, but of course, for gifting, you’ll want to give yourself some space to screw the lid on top.

For this recipe, I always make everything (cake, rasmalai, whipped cream) from scratch at home.

But If you don’t have time or don’t want to make all of them from scratch, you may use some shortcuts too.

Check out below for ingredients and some short cuts.

Ingredients required and substitutions

There are 4 parts to this recipe

Part – 1 Eggless sponge cake

Just like regular sponge cake, this cake is made with all-purpose flour, butter, sugar, baking soda, baking powder, and milk. To give Indian flavor touch, I have added cardamom powder and saffron.

Plus to make this cake richer, I have also added Milk powder.

Substitutions

If you don’t have time to make the cake from scratch, make a cake from a store-bought box buy a regular vanilla cake box mix, add cardamom powder and saffron and then bake according to package instructions.

Works totally fine.

Or you can also buy readymade vanilla sponge cake and use it. Just sprinkle some cardamom powder on the cake while assembling the cake.

Part 2 – Rasmalai

For this recipe, you will need ras from malai to flavor the whipped cream and to soak the cake. you also need malai to layer the cake and for the top of the cake.

I made Ras malai from scratch beforehand and used them in this cake.

Substitutions

You don’t need to make it from scratch. It’s easily available and will save you so much time!

In India, you will get good rasmalai in every Gali-nukkad sweet shop.

And if you are in the US, you can easily get them in Indian stores in freezer sections.

Part 3 – Whipped cream

I used heavy cream, added the ras (the thickened milk) from the rasmalai and confectioners’ sugar, and whipped it until stiff peaks.

You can add rasmalai essence, cardamom powder, or saffron too for more flavors.

Substitutions

You may use cool whip or ready to use whipped cream which is available near the bakery.

Flavor it with the ras (thickened milk) from the rasmalai.

Part 4 – Garnishing

I garnished this jar dessert with some crushed pistachios, dried rose petals, Chandi ka vark (edible silver leaves), and small rasmalai bit to make it look stunning and festive.

Once you have all these ready, you all need to do is assembling which is easy peasy.

How to make this recipe? Step by step process –

Pre-prep work

• Take 9 rasmalai.
• Out of 9, chop 6 rasmalai in small pieces (you will need this for the layer). Keep it aside.
• From the remaining 3 rasmalai, chop each of them in 4 pieces (you will get 12 pieces, this us for topping). keep it aside.
• Take 1 cup of ras from the rasmalai and keep it aside.
• Grease the 9×13 pan with butter. Keep it aside.
• Preheat your oven at @350 degree F (180 degrees C).

For eggless cake

In a large bowl, whisk together warm milk, melted butter, sugar, cardamom powder, and saffron until it is well combined.

Take all-purpose flour, baking powder, baking soda, and milk powder. Sift this mixture and add to the wet ingredients.

Mix everything with light well. DO NOT over-mix. The batter is now done.

Transfer batter to a 9 x 13-inch pan.

Place it into the preheated oven and bake the cake at 350 F degrees for around 15 to 18 minutes, mine was done in 17 minutes. This is a thin cake layer so it bakes quickly. Check it with a toothpick for its doneness.

Let the cake cool down, and then using a round cutter, cut the sheet cake layer into 12 rounds. Choose the cookie cutter size according to the size of your jars/glass.

Further slice each round from the middle into two parts. so in total, you will get 24 rounds. Set this aside.

For whipped cream

To the steel bowl of your stand mixer (or use your hand mixer) add heavy whipping cream. Make sure to use the cold cream.

Add ras (thickened milk from the rasmalai), and confectioners powdered sugar.

Beat using the wire whisk attachment until it forms still peaks. Remember to not over-beat else cream will separate and turn into butter.

Assemble

Note – watch the video given in the recipe card for step by step process of assembling the cake in a jar.

Take your serving jars and add a one sliced cake layer at the bottom (one layer from the two layers that we had cut from the rounds).

Add around 2 of ras (thickened milk from the rasmalai) on top of the cake layer. 

Pipe some of the prepared whipped cream on top.

Add a few small pieces of chopped rasmalai(which we cut for the layer). You can also sprinkle some nuts here.

Top with the other half of the sliced cake layer (from the cut rounds) and then add 2 more teaspoons of ras.

Top with more whipped cream. Place a small piece of rasmalai on top (which we cut in the beginning for topping).

Garnish with crushed pistachios, dried rose petals, and Chandi ka vark and saffron. Chill them for a couple of hours before serving.

Notes and pro-tips

• I have used a clean lid from the vitamin’s bottle to cut the cake roundels as I couldn’t find my round cookie cutter. If you have a cookie-cutter, use that. Make sure to use the size according to the size of your jars|glass.
• If you are going to use an 8inch square or round pan, this will take around 25 to 30 minutes.
• The cake and whipped cream is lightly sweetened. If you want you can increase the amount of sugar in the recipe.

Quick FAQs

Can we prepare this in advance?

Yes! this dessert can be made ahead. You can make them the night before and they will be fine for 3 to 4 days in the refrigerator.

How many servings does this recipe make?

I would say it depends on the size of the jar/cups/glasses you use.

I have used 5 Oz jars here which I got it from Hobby Lobby. And I was able to get 13 jars.

What should we do from the leftover cake scraps?

As the saying goes, if you want to make a gorgeous dessert, sometimes you’ve got to break a few cakes…well, something like that.

After making this fusion dessert, all that delicious cake scraps don’t have to go to waste.

You can use it in dozens of ways. Like

• you can make cake pops,
• As an Ice Cream Topping,
• Cake milkshake etc.

Or Instead of cutting it into a round shape, crumble the cake with your hands and use it as a layer. This way you can use the whole cake without the worry of leftovers.

In that case, you will need to make double the quantity of the whipped cream layer and you will also need more(double) rasmalai.

So in the end, You will get around 22 5-oz. Rasmalai Cake jars.

Makes sense? Let me know if any confusion.

If you’re looking for a creative way to serve individual cakes this festive season, look no further than this Cake in a Jar recipe idea! It’s as simple as layering flavorful cake and frosting into a jar for one cute and delicious fusion dessert!

Check out more Indian sweet recipe

• Gulab jamun
• Doodh pak
• Balushahi
• Ghevar
• Gujia

★ Have you tried this recipe? We’ll love your feedback, Please click on the stars in the recipe card below to rate and leave your feedback in the comment box below.

Subscribe to our YouTube Channel for tasty and easy video recipes.

Warm Regards,

Dhwani.